One of the lids on a quart jar of green beans "popped" after sitting on the kitchen counter for two days. It was one of a batch of a dozen jars canned in that s
You know what I'm talking about, these food tubes that are popular for tomato paste, or pesto. Searching for 'food in tube' or 'how to make your own tomato pas
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
The FDA recommends a freezer temperature of 0˚F (-18˚C). Warmer temperatures risk bacterial growth and quality problems. But what are the reasons not
I've made duck confit many times before and used it fresh. This time, though, I'd like to try to age it in the fridge a bit to see if I notice a difference. To
https://www.youtube.com/watch?v=v-MFpM74SNw&ab_channel=Carolineartiss I'm interested in candying ginger, like in this video. I want tiny candied ginger piec
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
Lately we've been finding that we can only keep quality bakery bread loaves on the counter for about 5 days before they start to mold. We'd l
I am an international student in France and as I live alone, products are put in fridge for later use after being opened. Two months in and I
I have a 1.2 KG piece of guanciale currently still vacuum sealed. It will take a few months to eat so, once opened, what should it be wrapped it in to maximize
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I've made some rather good ginger syrup by simmering chopped ginger root in equal parts sugar and water, then straining. I made rather a lot, nearly half a lit
I see many French and Italian pastry shops displaying and serving pastries that are filled with creams and custards, but these were not stored
Forgive me for the post being long! I make a buffalo sauce/marinade that all my friends and family rave about. I’d love to be able to give some to them to
I'm trying to make homemade mayonnaise with a longer shelf life. I see all the commercial brands list calcium disodium edta as a preservative so I was wondering
I've home-canned some pickled vegetables recently and there is a cloudy sediment in the brine. I'd like to know what causes it and how to prevent it. It is not